Smoked Salmon & Herb Pate
250g mascarpone (or cream cheese)
⅓ C soft herb leaves e.g. dill, tarragon, chervil, parsley
2 T wholegrain mustard
1 t lemon zest, finely grated
1 T lemon juice
½ t salt
Cracked black pepper
300g hot smoked salmon
Salmon roe and seed crackers, to serve
- Place the mascarpone, herbs, mustard, lemon rind, lemon juice, salt and pepper in a food processor and process until smooth. Add the salmon and pulse until just combined. Divide between serving bowls or sterilised jars and top with salmon roe.
- Serve the pâté with seeded crackers.
Recipe adapted from donnahay.com.au.